Dai ethnic group roasted buns [Yunnan Gengma specialty]

What is Dai style roasted meat? Authentic Yunnan Gengma Specialty: Dai Roasted Bun

Summary:Do you want to know what Dai Roasted Bun is? This article is a detailed introduction toYunnan Gengma specialty - Dai roasted crispy pastry. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Dai roasted crispy pastry. The full text takes about 4 minutes to read, mainly including the basic introduction of Dai roasted crispy pastry and the product characteristics of Dai roasted crispy pastry? How did the history of Dai people's barbecue come about? Wait

Basic Introduction to Dai Roast Bun

Roast Bun is fried rice candy.

. The roasted crispy, fragrant, and sweet dishes made by the Dai ethnic group are golden in color, oily but not greasy. They are not only food for tea and dinner, but also delicious dishes for entertaining guests, and offerings for Buddhist believers

Roasted crispy is a specialty snack of Gengma County, Lincang. The local residents have rich experience in planting rice, so almost every household has their own high-quality rice. Soak the glutinous rice in water, wash it clean, steam it in a pot and make it into a cake shape. After drying it to about 30% dryness, soak it in brown sugar water and dry it. Repeat this process two or three times, and then fry the dried rice cake until crispy. A delicious piece of rice cake is made. The prepared Haobeng is not only a delicacy for guests, but also a daily Dim sum

When making baked glutinous rice cakes, soak them in cold water overnight, wash them clean, steam them in a steamer, make them into cakes, air dry them until they are 30% dry, then soak them in brown sugar water and dry them again. Repeat this process two or three times, then put the dried glutinous rice cakes soaked in sugar water in a fragrant oil pot and fry them crispy to make the cake

Dai people's roasted crispy, fragrant, sweet, golden in color, and oily but not greasy

How did the history of Dai people's baked buns come about